Raspberry Lemon Muffins


  • 2 cups sifted flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup half and half
  • ½ cup oil
  • 1 teaspoon lemon extract
  • 2 eggs
  • 1 cup frozen raspberries


Combine flour, sugar, baking powder, and salt in large bowl; mix well. Blend half and half, oil, lemon extract, and eggs in a small bowl. Add to flour mixture. Stir just until moistened. Fold in raspberries gently. Fill paper lined muffin cups ¾ full. Bake at 425 degrees for 18 to 23 minutes or until golden brown. Cool for 5 minutes. Remove to wire rack to cool completely. Yield: 1 dozen.

This recipe is from The Great American Outdoors Cookbook a collection of recipes from Home Economics Teachers published by Favorite Recipes® Press.

Raspberry Lemon Muffins